NBL HOF Flipbook - Flipbook - Page 5
DINNER MENU
Amuse Bouche
Sunrise Gazpacho: heirloom tomato, mango,
yellow bell pepper, sherry vinegar
First Course
Red and Golden Beet Salad: baby arugula, orange segments,
Humboldt Fog goat cheese, pomegranate dressing
Main Course
Free Range Organic Chipotle-Rubbed Chicken Breast:
citrus stone ground soft polenta, green bean trio,
rainbow cauliflower, Campari tomato, chicken jus
Dessert
Jivara Chocolate Fudge Cake: caramelia ganache,
candied hazelnuts, Bahibe mousse quenelle
Seattle’s Best™ coffee, decaffeinated coffee, and a selection of teas
